Bootleg Ramen Menu and Operations Update

From Josh Trusler, owner of Bootleg Ramen (with edits):


Howdy, y’all!

Menu 2.0
Changed prices, added snowballs, and we’ll have Chrysanthemum Tea boxes for 1$ each.
Sanders Ridge Wine will be available for delivery as well, order through them and we’ll take care of the rest.

Here is a probably finished menu. Little changes but nothing major. Just a little update on us as well.
As many of y’all know, we were the frequent pop up known as Shokunin Ramen. Between the pandemic and a bit of chance, we’ve changed ideas and the name to help reflect that and a little homage to our old selves. The new idea is to bring y’all some homemade Japanese street food. Literally, we’re going to bring it straight to your door and within minutes of easy reheating, you can have some restaurant-at-home style food.

We will be working out of the Sanders Ridge Winery, Cabin, Wedding Venue and Farm, and will be able to deliver their wines as well. Just order wine from their site, and food from ours. It’s almost too easy, y’all. You can browse our site now, just to get a feel, but it will change a bit in the looks department soon for the better.

Easy ordering on the site, or if you have questions you can call us and order that way as well. Orders wanting to be delivered the same day must be placed by 2 pm. We begin deliveries at 3:30 pm, and will usually be done around 6:30. You can still place orders after 2 pm, they will just be placed on next day deliveries. You can also place future orders for up to 30 days out, and bulk orders hold very well in the freezer for long term storage.

Our delivery range, to start, will be:
Winston-Salem areas, Lewisville-Clemmons areas, Rural Hall/East Bend areas, and Kernersville.

We are working on getting Greensboro in our standard area but for now, we can only do bulk orders to Greensboro of at least $75. We can meet in a convenient delivery spot if you’re outside our range.

Sanitation is a big thing with us, so we’re taking extra steps to make sure everything is prepared and delivered in the cleanest way possible. Drivers will be wearing face masks and gloves (changed with every delivery), as well as having hand sanitizer in the vehicle at all times. Contactless Delivery is standard, where the driver will drop food off at the front door (or otherwise specified area) and will not leave until the food is picked up. We will text/call when food is dropped off, and maintain proper social distancing until you get it! We will take cards over the phone or website, but no cash, please. Drivers will not accept cash tips either. Pre and Post sanitizing of vehicles will happen daily to ensure the safest environment for your delivery.

We should be delivering to y’all soon, just need to finish a few important documents and we’ll be set!

And as always,
“Itadakimasu”

Burke Street Pizza to Unveil New “Stay At Home” Menu

Uncle Buzzy’s closed last year and while it was a smart business move, the loss left its rabid fan base devastated. “Buzzy’s” wasn’t the “carnival food” extravaganza that it was made out to be in the beginning. That, at least to me, was more of a gimmick than the focus of the food. To me, the sandwiches, dogs and burger menus were the focus. I had never had, and haven’t since, as good a Philly as I had at Buzzy’s. The burger would have been in my top 10 list, probably top 3, had it been available when I did it. The footlong Nathan’s hotdogs were delicious. The sandwich menu brought a few things you don’t find around here. Like “Beef on Weck” (a Buffalo staple), the Italian Beef (Chi-town-inspired) and others were what helped make Uncle Buzzy’s a favorite among those who looked past the “carnival food” schtick and went for the real, may I say, damn good food.

Dave Hillman, the owner of Uncle Buzzy’s as well as Burke Street Pizza, Quiet Pint Tavern and West End Poke, told me that a lot of people had been asking about some of the offerings they loved at Uncle Buzzy’s being offered at one of his other restaurants. He’s been mulling options since Buzzy’s closed and he’s had some conversations with me about doing it for a while. But, the timing was never right. Until now.

This “Stay-At-Home” order and pandemic crisis has brought, along with the obvious bad things, a world of innovation and risk-taking to the restaurants of WSNC; everywhere, really. Dave, being a good businessman and restaurateur is no exception. Even before the pandemic, we got good, authentic poke in West End Poke and that was something this area, especially downtown, needed. Yes, there is another poke restaurant in town and, I will admit (and I think Dave agreed with me) that it was good. But, something about this is magical. But, that’s not the point. The point is Dave tries things. Some magic is being brought to Burke Street, hopefully, this Tuesday.

Now, let’s not get our collective hopes up for an Uncle Buzzy’s revival. That’s not what this is. But, it’s the best possible scenario and it offers the best of two worlds: Uncle Buzzy’s specialness to Burke Street Pizza’s solid food foundation via a new “Stay-At-Home” menu.

This new menu features some welcome favorites!

First, there’s the famous Nathan’s Foot Long Hot Dogs. The “original” grilled hotdog, for sure. The Classic Carolina with chili, onions, and slaw. The Swiss Mountain Dog with sauteed garlic and thyme mushrooms, swiss cheese, crispy onion straws, and horseradish aioli. The Smothered & Covered Tater Dog with, of course, tater tots, melted chipotle cheese, grilled onions, diced tomatoes, and green onions. The Chili Cheese Frito Dog with chili, melted chipotle cheese, Frito corn chips, diced tomatoes, and jalapenos. Is your mouth watering, yet? Wait, there’s more…

Double Stack Burgers are made with 6.5oz of fresh, never frozen, 100% choice beef on a potato roll. Featured is a Griddle Burger with pickles, lettuce, tomato, and onion (you can add cheese for a nominal fee). The Sweet Luther: donut glazed bun, American cheese, spicy candied bacon, and chipotle mayo. Mushroom Swiss pretty much the way the Swiss Mountain Dog came. The Greek with tzatziki sauce, tomato, cukes, onion, and Feta cheese. Pork Belly Burger with a sweet soy glaze, crispy pork belly, Asian slaw, and wasabi aioli. Then… yeah, then there’s they Frat Burger which sounds like a dare gone deliciously wrong: FOUR patties. FOUR slices of American cheese. Caramelized onion, pickles, ketchup and mustard. Whew!

If you want to pull back on the red meat for a bit, there’s the new chicken options: A fried chicken sandwich with provolone, sweet bbq sauce, and a honey mustard slaw. A Sriracha Ranch Fried Chicken with pickles, lettuce, tomato, onion. A Three-Alarm Hot Chicken dipped in habanero hot sauce, topped with pickled jalapenos, provolone cheese, lettuce, and a side of ranch. Chicken! Bam!

Then it’s roast beef time! Beef on Weck, that lovely Buffalo-inspired sandwich that features seasoned au-jus dipped, rare roast beef topped with horseradish cream, served on a sea-salt crusted caraway roll. Now, some will say this is not from Buffalo, and they’d be correct. It’s Buffalo-INSPIRED. But, I’ve had it and it’s fantastic. I’ve never had the actual Buffalo sandwich. The Nacho Beef Sandwich, with melted chipotle cheese, jalapenos, Queso Fresco, sour cream, served on a sub roll. And, finally, that Chicago-esque Italian Beef. I have had an Italian beef at Portillo’s in Chicago and this was just as delicious. Roast beef in seasoned au-jus, with giardiniera Italian relish, hot cherry peppers (if you’d like) and served on a sub roll.

Some of these things were my favorite things at Uncle Buzzy’s. The only thing missing is the cheesesteak and since that’s already served at Burke Street Pizza and is their top-selling sandwich. I’ll just go with what they’re doing well, and be happy about it. My The Less Desirables co-host Danielle Bull said she’d put the Burke Street Pizza chicken Philly up against any in town. That’s a big ringing endorsement.

So, keep an eye on the Burke Street Pizza Facebook and Instagram page for when this becomes “official.” Dave told me he is definitely hoping for Tuesday. Note, too, that this is only available at the original Burke Street location. It will not be at the Sherwood/Robinhood location. As with everything else currently going on, you can get these selections for takeout, curbside, and delivery. Order by phone (336) 721-0011 or online.

Is everyone else as excited as I am? I know that you are. Take pics when you get these delicious items and send them to me. I’d love to see it.

The Man Who Ate the Town Podcast Episode 63

In Episode #63, proudly recorded at Test Pattern Studios:

  • Wise Man Brewing and Willows Bistro Beer Dinner coming Feb 25.
  • Tim and Kelly talk about Downtown Restaurant Week coming Feb 19-25 and some of the special menus of participating restaurants.
  • Intown Donutz is now open.
  • Waldo’s Wings to take over Skippy’s Hot Dogs.
  • Valentine’s Day and Ash Wednesday fall on the same day for first time since 1945. What do you or do you not give up for Valentine’s Day?
  • Food Holidays

Don’t forget our sponsors:

Washington Perk & Provision Company. Better than a convenience store but not quite a grocery store, in the heart of Washington Park and Downtown WSNC.

The Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

The Man Who Ate the Town is part of The Less Desirables Network. Give it a listen on iTunes, Stitcher, Podcast Addict and TuneIn, basically anywhere you can listen to podcasts. Or you can listen here (at the bottom of the post).

This episode is archived. Contact Tim if you need to hear it. 

Bon Appetit!

The Man Who Ate the Town Podcast Episode 61

In Episode #61, proudly recorded at Test Pattern Studios:

  • Wise Man Brewing celebrates a year’s opening.
  • Finnigan’s New Menu is released and Kelly and Tim talk about it.
  • Food Holidays

Don’t forget our sponsors:

Washington Perk & Provision Company. Better than a convenience store but not quite a grocery store, in the heart of Washington Park and Downtown WSNC.

The Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

The Man Who Ate the Town is part of The Less Desirables Network. Give it a listen on iTunes, Stitcher, Podcast Addict and TuneIn, basically anywhere you can listen to podcasts. Or you can listen here (at the bottom of the post).

This episode is archived. Contact Tim if you need to hear it. 

Bon Appetit!

The Man Who Ate the Town Podcast Episode 53

In Episode #53, proudly recorded at Test Pattern Studios:

  • Dogwood Hops & Crops to start delivery service, via an app, on November 1.
  • Tim reviews his Katharine Brasserie and Bar experience and its new Chef, Adam Barnett.
  • Food Holidays and History.

Don’t forget my sponsors:

Washington Perk & Provision Company. Better than a convenience store but not quite a grocery store, in the heart of Washington Park and Downtown WSNC.

The Humble Bee Shoppe is challenging your perception of scratch made and leaving you with an experience you couldn’t possibly forget! With inventive flavor combos and a sense of artistry, The Humble Bee Shoppe isn’t your average bakery.

The Man Who Ate the Town is part of The Less Desirables Network. Give it a listen on iTunes, Stitcher, Podcast Addict and TuneIn, basically anywhere you can listen to podcasts. Or you can listen here (at the bottom of the post).

This episode is archived. Contact Tim if you need to hear it. 

Bon Appetit!

The Man Who Ate the Town Podcast Episode #31

Maria and Tony DiLisio

In Episode #31, proudly recorded from Test Pattern Studios:

Don’t forget my sponsor, Washington Perk & Provision Company. Better than a convenience store but not quite a grocery store, in the heart of Washington Park and Downtown WSNC.

The Man Who Ate the Town is part of The Less Desirables Network. Give it a listen on iTunes, Stitcher, Podcast Addict and TuneIn, basically anywhere you can listen to podcasts. Or you can listen here (at the bottom of the post).

This episode is archived. Contact Tim if you need to hear it. 

Bon Appetit!

Spring House Announces Their Spring Menu

Chef Tim Grandinetti posted the new menu from Spring House Restaurant, Bar & Kitchen.

What stands out to me is what appears to be the Spring House version of “Nashville Spicy Chicken.” There is, after all, M-80 sauce, I doubt that is like cool ranch.  But, also, pimento cheese encrusted filet, hanger steak and crab, red-spiced grouper and shrimp? My mouth watered just reading over the menu. The first course selections are “springy,” as well.

I can go on and on, but, I’ll just step back and let you look at the menu for yourself.

12936613_10209611449431381_3588667834168399125_nYou can find more about Spring House Restaurant, Bar & Kitchen here.

Call them for reservations: (336) 293-4797

Follow Chef Tim on Twitter and Instagram: @docbrownstone